my fiancee drinks jameson, and notices after a short time of opening the bottle, it gets a less than desirable taste. we store it ina walnut hutch behind a door in the bottle it is purchased in. we tried a decanter, but the problem was worse.

There is a bit of a debate about this, but personally, I found once any whisky has been opened for a while, especially if it is below half full, looses some flavour over time. I used to drink my whisky to about half and then put it in my collection. Now I don't bother because I find after a year or so they do change, for the worse. Besides, this gives me an excuse to drink them rather than look at them.

Some say that by removing the air with the wine instrument for this purpose, helps. Also, store them upright and out of direct sunlight.

My friend told me that he heard Charlie Maclean last year tell a story in Oban about peoples in Scotland drinking Whitehearse whiskey, which was supposed to be a whiskey that was made without a licence. I think this was in the Highlands quite soon, and of course the name is a joke too !

Mr Gummidge, the term 'fire water' implies that the whisky in question was not agreeing with ones palate. Perhaps the useful adition of a tiny splash of spring water would help overcome the firey feeling detected whilst drinking white horse.The same also applies to Bells, on one occasion i could have sworn i was breathing fire just like a medievil dragon due to not adding water, my freind tells me i scorched his eyebrows.He was'nt best pleased i can tell you.Thank you

To Alleysonev,Ah yes, we've noticed the phenomenon here across the pond as well. By the time an excellent bottle of Laphroaig gets here, and it's half gone, in just a matter of weeks the angels have got their share, and then some. Years ago, in Baltimore, Maryland, we used to say, it's become abit brackish. Consider yourself blessed that your Jameson doesn't have to travel 2 to 3 thousand miles before it gets tasted.

I can corroborate the note from Mr A Gurner on the importance of adding water. Back in Australia the infamous Corio 3-star whiskey was known to 'put blood in a wooden leg'!!!!! Local custom was to add 1/2 gallon of water per nip and if this didn't do the trick it also doubled up as a useful homemade sheep-dip!

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Welcome to the Whisky Magazine forum, a place where enthusiasts, connoisseurs and professionals can come together to indulge in their passion for all things whisky. Discuss your most recent purchases, reflect on distillery visits and share tasting notes on your favourite drams with other like-minded forum users. Stay up-to-date on the latest industry news and events, and get involved in our regular polls. There’s no better place to get your whisky fix!